I love using the crockpot. It is really hard to mess up a meal and the prep usually requires minimal time and most meals are set it and forget it. I normally like to prepare the meal before bed time and let it cook overnight so that I can put it in containers in the morning before work. If it’s something that needs to sit for a long time I’ll turn the crockpot on before work and come home to a finished meal.
Here is an easy recipe for a meal that my kids love and tastes great reheated for lunch.
Crockpot Shredded Honey Teriyaki
Ingredients – makes 6 servings
-4 large skinless boneless chicken breasts
-1/2 cup of soy sauce
-1/3 to 1/2 cup of honey (depending on sweetness level desired)
-1/4 cup of rice wine vinegar
-1/4 cup chopped onions
-2 tsp minced garlic
-1 tsp black pepper
-1/2 Tablespoon of freshly grated ginger
-1/4 cup water
-3 Tablespoons of cornstarch
Estimated Macros (per serving)
Calories – 460
Oil the bottom of the crockpot with cooking spray. Place chicken breasts on bottom of pot. Whisk soy sauce, honey, vinegar, onions, garlic, and ginger in a bowl. Pour liquid over chicken.
Step 2: Set crockpot to high for approximately 4 hours. After 4 hours remove chicken breasts and shred. I prefer to use 2 forks to shred the chicken apart. The chicken will be very tender and will fall apart easily. Leave sauce in crockpot you will need that next.
Step 3: Pour sauce left in crockpot into a pot and cook on medium heat. Mix the water and cornstarch in a bowl and whisk into the pot. Continue to whisk slowly for a minute or so. You want the sauce to thicken up but you don’t want to burn the sauce. This shouldn’t take more than a couple minutes.
Step 4. Put shredded chicken back into crockpot and pour thickened sauce over chicken and mix.
Step 5. Eat or keep warm until you are ready.
I prefer mine over a little bit of white rice.